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Rolled pancetta can be thinly sliced and served as antipasto,
or cooked crisp and tossed with pastas or vegetables like green beans
and peas.
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This "Italian bacon" is traditionally air-dried for three months and
cured with
salt,
pepper,
sugar and seasonings such as
cinnamon,
nutmeg,
cloves and juniper berries. After curing, it is rolled up and tied in a
casing like salami.
While American and English
bacon is taken from the sides and
belly of the pig and smoked, pancetta comes only from the belly. It has
a more piquant (rather than smoky) flavor, and it lends a savory-sweet
taste to an abundance of dishes, particularly
risottos,
pastas,
soups
and sauces. In Italy, there are numerous recipes titled
"
all'amatriciana," meaning "with pancetta."
Varieties
The most common type of pancetta is rolled, but it can sometimes be found in straight, bacon-like slabs with all the
fat on one side. In Italy, different regions produce their own special
varieties. Southern Italians, for example, favor a spicy version
dry-rubbed with ground
red pepper.
Buying Tips
Pancetta can be found in Italian
markets or the deli section of many supermarkets where it can be sliced
to order. It is also available pre-packaged in thin slices or whole
rolls that are ready to be sliced or chopped as desired.
Storage Tips
Pancetta can be tightly wrapped and refrigerated for up to three weeks, or frozen for up to six months.
Substitution Tips
When pancetta is not available, try an unsmoked lean bacon or fatty
prosciutto.
Usage Tips
• Slice very thin and add to antipasto trays.
• Sauté until crisp and toss with warm green beans.
• Toss into a butter
lettuce salad with Anjou
pears and toasted
walnuts.
• Use as a pizza topping along with fontina cheese and
red bell peppers.
• Bake slices until crisp and golden and top with
goat cheese.
• Sauté with butter and stir into your favorite
cornbread batter.
Try one of our favorite pancetta recipes:
Italian Peas
Minestrone Soup
Chicken Marsala with Pancetta and Cream
